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71
on: 04 May, 2020, 08:41:46 PM
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| Started by Joric - Last post by Joric | ||
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Hint: Line No. 7.
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72
on: 04 May, 2020, 08:50:35 AM
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| Started by Joric - Last post by Mambopoa | ||
Btw... do you want your signature that way? Or did you just make a typo?? |
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73
on: 04 May, 2020, 07:34:19 AM
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Btw... do you want your signature that way? Or did you just make a typo?
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74
on: 04 May, 2020, 07:10:04 AM
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Good morning, window test isn't perfect, but ok-ish. I don't get that ultra-thin ultra-even look people show in youtube videos. The 3 other images show the 1st test (2nd recipe), not the pita.
Regarding water... yes and no. The dough was calculated to have about 65% hydration, but I added roughly 100g too much wheat sourdough, which is kinda wet. I am able to handle dough up to 80% hydration, maybe a tad more. So yes, the dough was wet, but that wasn't the problem. It was super sticky and didn't develop a good elastic gluten structure, no "rubber" feeling at all. Sorry, I am in a hurry, cu around! |
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75
on: 04 May, 2020, 12:48:39 AM
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| Started by Joric - Last post by Mambopoa | ||
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I get the feeling you are using too much water... but I will leave you to the testing and see the results.
Just want to make sure on the photos..... The fresh dough looks good, can you get the window effect? (where you can stretch so thin you can almost see through) So is the other 3 the pita you were talking about? as the shape looks right but too much dough.  |
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76
on: 03 May, 2020, 05:17:50 PM
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| Started by Joric - Last post by Joric | ||
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Cool - well done! Next experiment:
117g poolish wheat + yeast water 184g sourdough wheat 600g wheat flour with some spelt leftovers 340g water (I used yeast water instead) 18g salt Dough looks and feels ok, I'll give it some more folds and then put it into the fridge. The other 3 images are from my 1st test (see last post). |
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77
on: 03 May, 2020, 01:31:45 PM
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| Started by Joric - Last post by Mambopoa | ||
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Todays bread.
Nice taste, good and firm so I can spread butter. Worked well.  |
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78
on: 03 May, 2020, 11:27:57 AM
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| Started by Joric - Last post by Joric | ||
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254g rye sourdough
314g wheat sourdough 354g water 330g wheat flour (german type 550) 330g spelt flour (german type 812) 22g salt 1st test today worked better. Recipe: 75g wheat sourdough 150g wheat flour 90g water 5g salt The dough had a completely different feel and oven spring was nice. Maybe mixing rye and wheat sourdough is a problem, too? I will find out  |
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79
on: 03 May, 2020, 10:25:20 AM
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| Started by Mambopoa - Last post by Mambopoa | ||
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Little update.
We have a public holiday on Friday. Most of the neighbours have spoken and suggested afternoon tea for everyone. The idea is you set up in your front garden and people will walk up and down the street saying hello. I thought.... good excuse to bbq. So I have ordered the usual cuts of beef and pork, will smoke them and then set a table up. People can try it as they pass and I can hopefully get some random feedback of what the "Public" thinks. Will see how this goes.... |
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80
on: 03 May, 2020, 10:21:07 AM
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| Started by Joric - Last post by Mambopoa | ||
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I am interested to know, what was the recipe you used when you say too much sourdough.
I have not posted before. But the one I follow is: 300g starter 500g flour 250ml water 10g Salt 10g Sugar Mix flour, starter,, sugar and salt. (I tend to use mixer with dough hook for ease, then hand knead at the end to get a feel what it is like) The add small amounts of water until it looks right. The one I made the other week I feel had too much water. One today, I think I used about 200ml water. It has risen well and seem firm, I will leave it a bit longer then bake it and see. Will update too. |
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